This salsa verde recipe brings a burst of flavor to your table with juicy chicken tacos. It’s easy, quick, and perfect for the family. You’ll love how healthy and satisfying these tacos are!
Table of Contents
Ingredients for Salsa Verde Chicken Tacos
Main Ingredients
- 2 lbs boneless skinless chicken breasts (about 8 oz each)
- Salt and pepper
- 3/4 tsp ground cumin
- 1 garlic clove, minced (1 tsp)
- 1 (4 oz) can mild green chilis, drained
- 1/2 cup chopped seeded Anaheim pepper
- 1 (16 oz) jar salsa verde
- 2 Tbsp chopped fresh cilantro
- 12 (6-inch) corn tortillas
Optional Ingredients
- Olive oil or vegetable oil for cooking tortillas
- 2 cups shredded romaine lettuce
- 1 1/4 cups shredded Monterey jack cheese
- 1 large avocado, sliced
- Sour cream, chopped red onion, and lime wedges
Slow Cooker Instructions
Preparing the Chicken
Start by placing the chicken in your slow cooker. Season it generously with salt, pepper, ground cumin, and minced garlic. This will create a deliciously infused flavor.
Cooking Process
Add the salsa verde, drained green chilis, and chopped Anaheim pepper. Cover the slow cooker and set it on low for 4-5 hours or high for 2.5-3 hours. The chicken will become wonderfully tender as it cooks.
Shredding the Chicken
Once cooked, remove the chicken and let it rest for about 5 minutes. Then, shred the chicken using two forks. For added flavor, return the shredded chicken to the slow cooker, optionally ladling out 1 cup of the salsa mixture first. Let it warm on low for 10-30 minutes, then stir in fresh cilantro.
Instant Pot Instructions
Preparing the Ingredients
If you prefer a faster method, the Instant Pot is perfect! Begin by adding 1/2 cup of salsa verde to the pot. Season the chicken and place it in the pot, then cover with the remaining salsa, green chilis, and Anaheim pepper.
Cooking Process
Seal the lid and set the Instant Pot to “poultry” or “manual” for 13 minutes. The pressure will seal in all the flavors beautifully.
Shredding the Chicken
After cooking, release the pressure quickly and shred the chicken. Again, you can ladle out 1 cup of liquid if desired, and let it rest on warm for 10 minutes before mixing in cilantro.
Tortilla Preparation
Heating the Tortillas
In a skillet, heat the tortillas with a little olive oil until they turn golden brown and slightly crispy. Drain them on paper towels to keep them from becoming soggy.
Filling the Tacos
Now comes the fun part! Fill each tortilla with the shredded chicken and your choice of toppings like crisp romaine lettuce, creamy Monterey jack cheese, and ripe avocado slices. Serve immediately, squeezing fresh lime juice over the tacos if desired.
Tips and Variations
Substitutions for Chicken
Feel free to use chicken thighs instead of breasts for a richer, juicier experience.
Adjusting Spice Levels
If you crave extra heat, toss in some seeded, chopped jalapeños for a spicy kick!
Creamy Salsa Verde Option
For a truly indulgent version, stir in 4 oz of softened cream cheese into the salsa before adding the chicken for a creamy texture.
FAQs
What ingredients do I need for salsa verde recipe?
You need boneless skinless chicken breasts, salsa verde, green chilis, Anaheim pepper, and seasonings like cumin and garlic. Optional toppings include lettuce, cheese, and avocado.
How do I make salsa verde recipe step by step?
Cook chicken in a slow cooker or Instant Pot with salsa verde and seasonings, shred it after cooking, and fill tortillas with the chicken and toppings.
Can I make salsa verde recipe ahead of time?
Yes, you can prepare the salsa verde chicken ahead and store it in the refrigerator. Reheat before serving.
How should I store leftover salsa verde recipe?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Related Recipes to try
Conclusion
This salsa verde recipe makes weeknight dinners a breeze and brings a delightful twist to your usual taco night. For more inspiration, check out our delicious Pinterest page for fun ideas and recipes!
Salsa Verde Recipe: Savory Tacos for Everyone
Equipment
- Slow cooker
- Instant Pot
- skillet
Ingredients
- 2 lbs boneless skinless chicken breasts
- Salt and pepper
- ¾ tsp ground cumin
- 1 clove garlic minced (1 tsp)
- 1 (4 oz) can mild green chilis drained
- ½ cup chopped seeded Anaheim pepper
- 1 (16 oz) jar salsa verde
- 2 Tbsp chopped fresh cilantro
- 12 (6-inch) corn tortillas
- Olive oil or vegetable oil for cooking tortillas (optional)
- 2 cups shredded romaine lettuce
- 1 ¼ cups shredded Monterey jack cheese
- 1 large avocado sliced
- Sour cream, chopped red onion, and lime wedges optional
Instructions
- Season chicken with salt, pepper, cumin, and garlic in a slow cooker.
- Add salsa verde, green chilis, and Anaheim pepper; cover and cook on low for 4-5 hours or high for 2.5-3 hours.
- Shred cooked chicken after resting for 5 minutes and return to the slow cooker with cilantro.
- For Instant Pot, add salsa and season chicken, then cook on ‘poultry’ for 13 minutes.
- Use quick release, shred chicken, and stir in cilantro after resting.
- Heat tortillas in a skillet until golden brown.
- Fill tortillas with chicken and toppings, serving immediately.